Well, my stove decided to do it's quirky thing about not turning the heat down again. Luckily I caught it before dinner was completely ruined. The dish is just slightly scorched.
I did a few things different. I didn't have any chicken pieces, so I went with boneless skinless breasts. I browned them off, then removed them from the pan, added the onions, garlic, salt, and pepper, and sauteed that for a few minutes. Then, I added the raw rice, which I stirred around like I was making a pilaf or rissotto. Next came the tomato sauce, which I stirred just for a minute or two to caramelize it (I like to caramelize everything, something I learned cooking Cajun food). That's when I noticed the burner hadn't come down from high heat when I browned the chicken. I pulled the pan off the burner, added the stock, and stirred it around. I tasted it, and it didn't taste burned. I went ahead with the recipe, and place the chicken back into the pan, covered, and simmered for 25 minutes. I only simmered it that long as the chicken was pretty much thoroughly cooked, and rice only takes 18 minutes to cook.
It's pretty good. PeppA likes it, although my MIL turned her nose up at it (it looks to much like my Jambalaya, and she's got stomach flu right now, so nothing spicy).
I was surprised that it didn't call for any kind of chile pepper or any kind, or other seasonings. I may have to add some of my homemade Mexican seasoning blend next time.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!